Pumpkin Cookie Icebox Cake Recipe with Mascarpone Whipped Cream
Change it up this holiday season by making this delicious Pumpkin Cookie Icebox Cake Recipe with Mascarpone Whipped Cream!
Servings: 10
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Cookies
2cupsof softened unsalted butter
½cupof sugar
1 ½cupsof brown sugar
2eggs
1tablespoonof vanilla extract
2 15-ouncecans of pumpkin puree
4cupsof Bob’s Red Mill All-Purpose Flour
2teaspoonsof baking soda
1tablespoonof baking powder
2teaspoonsof cinnamon
½teaspoonof nutmeg
For the Whipped Cream
1quartof heavy whipping cream
1 ½cupsof sugar
2teaspoonsof vanilla
8ouncesof mascarpone cheese
chocolate shavings for garnish
pumpkin spice for garnish
Instructions
Preheat the oven to 350°.
Add the butter and sugars to a standing mixer with the paddle attachment and cream together on high speed until light and fluffy, about 5 to 7 minutes.
next, add in the eggs and vanilla and mix on low speed until mixed in.
In a separate large bowl whisk together the flour, baking soda, baking powder, cinnamon and nutmeg.
Add in ½ of the dry mixture into the standing mixer on low speed until mixed in. Next add in the pumpkin puree and then add in the remaining dry ingredients and mix until combined.
Scoop out 36 scoops from the cookie batter onto 3 cookie sheet trays lines with parchment paper and bake at 350° 12 to 15 minutes or until firm. Let cool completely.
While the cookies are cooling add the whipped cream, sugar and vanilla to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are formed. Fold in the mascarpone and whisk until thick.
To plate: Place 6 cookies next to each other forming a circle on a round plate and then spread some whipped cream over top. Repeat the process 5 more times. Add on some chocolate shavings and pumpkin spice and freeze until frozen.